According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain β-conglycinin-rich and glycinin-rich isolated protein fractions with unique functional and nutritional properties desired by the food industry. The process is much simplified compared to the art and avoids multiple steps in the usual fractionation of soy protein and uses very small amounts of salts avoiding the necessity of excessive washing and desalting steps. The process yields high amounts of protein fractions with high isoflavone contents and improved functional properties.
US 8,142,832 B2
Iowa State University Research Foundation, Inc.
Deak, Nicolas Alejo and Johnson, Lawrence A., "Vegetable Protein Fractionization Process and Compositions" (2012). Iowa State University Patents. 285.
United States Patent Application Publication - US2008/0095914 A1
JohnsonLA_US8142832B2_US20120095190.pdf (2084 kB)
United States Patent Application Publication US 2012/0095190 A1
JohnsonLA_US8142832B2_WO2006047308A2.pdf (832 kB)
World Intellectual Property Organization Patent - WO2006047308 A2
JohnsonLA_US8142832B2_WO2006047308A3 .pdf (98 kB)
World Intellectual Property Organization Patent - WO 2006047308 A3